Ikegaya Atsushi
Department of Agricultural Production, Shizuoka Professional University Junior College of Agriculture, Iwata, Shizuoka, Japan.
J Food Sci. 2024 Jan;89(1):614-624. doi: 10.1111/1750-3841.16842. Epub 2023 Nov 22.
This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values. The perceived intensities of sweetness and sourness of the juices were subjected to sensory evaluation. The results showed a wide range of sucrose compositions, ranging from almost zero to the highest ratio of 36.7% to total sugar. Glucose and fructose were present in approximately equal amounts, with a slight inclination toward more fructose. For organic acids, the highest ratio of citric acid was 87.6%, the lowest was approximately 60.1%, and the remainder comprised malic acid. The results of the sensory evaluation using simulated strawberry juice indicated that sweetness and sourness were significantly more pronounced as the ratio of sucrose to total sugar and the ratio of malic acid to total organic acid increased, respectively. These results suggest that it is essential to consider not only total soluble solids and titratable acidity but also the composition of the sugars and organic acids comprising them when evaluating strawberry taste. PRACTICAL APPLICATION: Total soluble solids and titratable acidity have been used to evaluate strawberry taste; however, how the composition and ratios of the sugars and organic acids that comprise them affect the taste is unclear. This study revealed that, for sugars, an increase in the proportion of sucrose resulted in a stronger perception of sweetness, and for organic acids, an increase in the proportion of malic acid resulted in a stronger perception of sourness. These findings are expected to be useful in future studies evaluating strawberry taste and palatability.
本研究旨在确定草莓汁中主要游离糖与总糖的比例以及主要有机酸与总有机酸的比例随品种和收获季节的变化程度，并研究这些差异是否会影响甜味和酸味的感知强度。八个日本草莓品种在不同季节同时种植和收获，用于糖和有机酸含量分析。此外，根据分析值制备了总糖和有机酸总量相等但比例不同的模拟草莓汁。对这些果汁的甜味和酸味感知强度进行感官评价。结果显示，蔗糖组成范围广泛，从几乎为零到占总糖比例最高的36.7%。葡萄糖和果糖含量大致相等，略有倾向于果糖含量更高。对于有机酸，柠檬酸的最高比例为87.6%，最低约为60.1%，其余为苹果酸。使用模拟草莓汁进行感官评价的结果表明，随着蔗糖与总糖的比例以及苹果酸与总有机酸的比例分别增加，甜味和酸味明显增强。这些结果表明，在评价草莓口味时，不仅要考虑总可溶性固形物和可滴定酸度，还要考虑构成它们的糖和有机酸的组成。实际应用：总可溶性固形物和可滴定酸度已被用于评价草莓口味；然而，构成它们的糖和有机酸的组成和比例如何影响口味尚不清楚。本研究表明，对于糖来说，蔗糖比例的增加会导致更强的甜味感知，对于有机酸来说，苹果酸比例的增加会导致更强的酸味感知。这些发现有望在未来评价草莓口味和适口性的研究中发挥作用。
